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Title : Pumpkin French Toast with a Protein Boost (vegan)
link : Pumpkin French Toast with a Protein Boost (vegan)

Pumpkin French Toast with a Protein Boost (vegan)

You can say I'm struggling to get in as many recipes as you can before autumn it is completely taboo to even mention anything stereotypically fall? I'm kind of wince at this time because I'm sure some of you want to slap me across the screen of your computer to even mention pumpkin. Well, if you're one of those people who feel. No that Sorry, though, because I have a recipe that involves more pumpkin to share after this!

You may have noticed that I am in a long French toast. It all started with my vegan coconut french toast stuffed with fried plantains few weeks ago. I'll admit, I've always been more of a French toast pancake person a person. Pancakes always sound so good, but then end up giving me a nasty tummy. Also, I'm never satisfied with my pancake result. They never are as fluffy as I think they should be. When I discovered that I could make delicious French toast vegetable, which has an even better version of egg flavor, I was very happy. When I realized I could make a fabulous pumpkin flavored French toast with only 5 main ingredients ... so it was more or less my pumpkin excitement!

This recipe is so easy that you could make breakfast with my eyes closed. Perhaps opening for firing on a portion of the heat medium, however. You know, safety in the kitchen and all that. In addition, your kitchen will smell as if baking pumpkin pie! Ok, so let's see ... It's easy, your whole house will smell delicious ... what more can I say about this fantastic French toast? Oh, yes, as it is written, it has less fat, more fiber, similar (or more) protein, more nutrients, and zero cholesterol compared to the conventional egg french toast. See for yourself:

Conventional (Egg) French toast made with cow's milk, per slice (source: McCormick )

• 3 g fat
• 55 mg of cholesterol
• 4 g protein
• 1 g fiber
• 2.2 g calcium
• 1.9% vitamin a
• 1.3% iron

French toast pumpkin - prepared as in the recipe below, per slice

• 0,9 g fat
• g cholesterol 0
• 6.4 g protein
• 3.9 g fiber
• 8% calcium
• 14.2% vitamin a
• 6.8% iron

Just a little reminder that healthy herbal foods have the same if not more nutrients than their traditional counterparts animal based food. I mostly included the nutritional information for my dear mother, who asked to come up with a vegetarian recipe french toast with a little extra protein. Of course, these figures are only an idea, first he took from an online recipe for Basic French toast egg, and the second is my recipe calculated on MyFitnessPal exactly as written below. I did not include calories or sugar, as these can change depending on how the first, but both varieties have about 100 calories per slice before topping.

let's get to the recipe, right? By the way thanks for not slapping me say pumpkin. I promise after my next prescription, (which is so funny! I can not wait to share ... yeeeee!) I will refrain from publishing any more dishes with my favorite orange juice. All good things must come to an end. Just I know that I'll be enjoying a delight secret pumpkin all year, including in this French toast pumpkin.

Protein French Toast pumpkin

Ingredients

• 5 to 6 slices of Ezekiel sprouted grain bread (or bread of choice)
• 2/3 cup almond milk (or, for even more protein, use soy or hemp milk)
• 3 tablespoons pumpkin puree
• 02.01 medjool dates or 2 teaspoons maple syrup -3
• 1 heaping tablespoon vanilla powder vegetarian protein
• optional, but recommended, 1/2 teaspoon pumpkin pie spice
• coconut oil for frying

to:

1. I like to toast my bread before dipping. This ensures that the bread does not get soggy. Some people do not mind a little sogginess so feel free to skip this step. I also like to change my toaster oven to 250 F or less, and have a ready to keep French bread hotcakes.
2. Mix all ingredients except bread in a blender and pour into a shallow and wide dish. If it seems too thick, add a splash of almond milk and whisk. If it seems too thin, add a little pumpkin puree.
3. Heat a skillet over medium heat and add 1/2 teaspoon of coconut oil. Just before cooking, soak the bread in the pumpkin puree. I even scraped the excess with a butter knife, so it was not too gloppy. Then put into the pan and cook on both sides for one or two minutes until lightly browned and crispy on the edges. Repeat with remaining slices. Place in the hot oven toaster if no one is waiting next to the kitchen with a plate in his hands
4. Top with maple syrup or coconut and enjoy!

Source: feedingyourbeauty.com

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